Quinoa and Amaranth Gluten-free Muesli Recipe

Quinoa and Amaranth Gluten-free Muesli Recipe:

Amaranth is Ramdana, you remember the white ram laddus that we eat around Navratri, those white round seeds are actually Amaranth. This tiny-but-powerful food has some similarities to quinoa — both are good protein sources and are naturally gluten-free. Like quinoa, amaranth is not technically a grain but is the seed of the amaranth plant. It’s a protein powerhouse.  At about 13-14%, it easily trumps the protein content of most other grains.  You may hear the protein in amaranth referred to as “complete” because it contains lysine, an amino acid missing or negligible in many grains. It also boasts higher mineral content – calcium, iron, phosphorus and most important manganese than most other vegetables; more protein per cup than oats, important amino acids, more digestible proteins than wheat, more fiber and fewer carbohydrates.

So now you know why I used both to make my morning powerhouse muesli. Buy the ingredients and make this right now.

Serves: 1-2

Prep Time: 5 mins

Cooking time: 15- 20 mins, depending on your oven.

Ingredients For Quinoa and Amaranth Gluten-free Muesli Recipe:

For Baking:

• Uncooked or raw Quinoa: 1 cup
• Amaranth: 1 cup
• Honey*: 2 tbsp. *Vegans take 2 tbsp pure maple syrup.
• Coconut oil: 1 tbsp
• Coconut flakes: 1/2 cup
• Almonds or walnuts: 1/4 cup
• Melon seeds: 2 tbsp
• White sesame seeds: 2 tbsp

Extra additions:

• Dried fruits: 1/2 cup ( i used dried strawberries, raspberries, etc)
• Almond flakes: 1/3 cup

Use any dry fruits that you like.

Method:

1. Preheat the oven to 180 C.
2. Mix all the ingredients together. Spread the mixture evenly on a butter paper or silver foil and bake it for 15 mins in the oven. After 8-9 minutes take the tray out and move the mixture with a spoon so that the other side of the mixture bakes too.
3. Keep an eye on the muesli mixture. It should only turn brown and not dark brown. When it begins to turn darker brown, take it out immediately.
4. Let this cool down a bit.
5. Now mix the dried fruits that you have, and store this in an airtight container. This will last a few days.
6. Enjoy the muesli with coconut yogurt*(for vegans), regular yogurt, milk, or almond milk (vegan).

Special thanks to our potter friend Gagan who made this cereal cup and spoon for our blog. We love your designs, thanks!

Quinoa and Amaranth Gluten-free Muesli Recipe

Recipe by KhushbooCourse: Breakfast, Vegan, Vegetarian

Servings

2

servings

Prep time

5

minutes

Cooking time

20

minutes

Total time

25

minutes

Ingredients

• For Baking:

• Uncooked or raw Quinoa: 1 cup

• Amaranth: 1 cup

• Honey*: 2 tbsp. *Vegans take 2 tbsp pure maple syrup.

• Coconut oil: 1 tbsp

• Coconut flakes: 1/2 cup

• Almonds or walnuts: 1/4 cup

• Melon seeds: 2 tbsp

• White sesame seeds: 2 tbsp

• Extra additions:

• Dried fruits: 1/2 cup ( i used dried strawberries, raspberries, etc)

• Almond flakes: 1/3 cup

• Use any dry fruits that you like.

Directions

• Preheat the oven to 180 C.
• Mix all the ingredients together. Spread the mixture evenly on a butter paper or silver foil and bake it for 15 mins in the oven. After 8-9 minutes take the tray out and move the mixture with a spoon so that the other side of the mixture bakes too.
• Keep an eye on the muesli mixture. It should only turn brown and not dark brown. When it begins to turn darker brown, take it out immediately.
• Let this cool down a bit.
• Now mix the dried fruits that you have, and store this in an airtight container. This will last a few days.
• Enjoy the muesli with coconut yogurt*(for vegans), regular yogurt, milk, or almond milk (vegan).